BBQ Chicken with Corn (Printable Version)
Smoky grilled chicken glazed with barbecue sauce served alongside charred corn on the cob—easy, gluten-free summer fare.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - 1/2 teaspoon salt
07 - 1/2 teaspoon black pepper
08 - 1 cup gluten-free barbecue sauce
→ Corn
09 - 4 ears corn on the cob, husked
10 - 2 tablespoons melted butter
11 - Salt, to taste
12 - Black pepper, to taste
→ Garnish
13 - 2 tablespoons chopped fresh parsley (optional)
14 - Lime wedges (optional)
# How To Make It:
01 - Preheat grill to medium-high heat, approximately 400°F.
02 - Pat chicken breasts dry. In a small bowl, combine olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper. Coat both sides of the chicken evenly with the seasoning mixture.
03 - Brush husked corn on the cob with melted butter and season with salt and black pepper to taste.
04 - Place chicken breasts on the grill and cook for 6 to 7 minutes per side. During the last 3 to 4 minutes on each side, baste generously with barbecue sauce. Grill until the internal temperature reaches 165°F.
05 - Simultaneously grill corn, turning occasionally, until kernels are tender and lightly charred, about 10 to 12 minutes.
06 - Remove chicken breasts and corn from the grill. Allow chicken to rest for 5 minutes before slicing.
07 - Plate the grilled chicken alongside corn on the cob. Garnish with chopped parsley and lime wedges if desired.
# Expert Advice:
01 -
- The secret is that smoky paprika rub—it transforms everyday chicken into something you actually crave.
- It’s also impossibly easy to scale up for last-minute guests or to save for delicious leftovers the next day.
02 -
- Never skip resting the chicken—cutting too soon and you end up with all the juice on the plate, not in the meat.
- Brush the sauce on during the last few minutes, not before, or you’ll wind up with a burnt, bitter coating.
03 -
- Marinate the chicken for up to two hours in the spice-oil blend, if you have time, for even deeper flavor.
- Lime wedges are the secret weapon—one squeeze brings every bite alive.